NUTRITION

SERVINGS

INGREDIENTS

8.5 oz Boneless Skinless Chicken Thighs

3 cups Fresh Spinach

3.3 cups Broccoli Florets

0.7 oz Crumbled Feta Cheese

2 tbsp Extra Virgin Olive Oil

2 cloves Garlic, minced

1/2 tsp Dried Oregano

Salt and Black Pepper to taste

1/2 Lemon, juiced

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper.

• 2

  In a small skillet over medium heat, sauté the minced garlic and fresh spinach with a teaspoon of the olive oil until the spinach is completely wilted.

• 3

  Transfer the spinach to a small bowl, let it cool slightly, then mix in the crumbled feta cheese.

• 4

  Butterfly the chicken thighs by slicing them horizontally almost all the way through so they open like a book.

• 5

  Season the chicken with salt, pepper, and dried oregano, then place a portion of the spinach and feta mixture in the center of each thigh.

• 6

  Fold the chicken over the filling and secure with toothpicks if needed to keep the stuffing inside.

• 7

  Place the broccoli florets on the baking sheet, drizzle with the remaining olive oil, and toss with salt and pepper.

• 8

  Nestle the stuffed chicken thighs onto the baking sheet among the broccoli florets.

• 9

  Roast for 20 to 25 minutes until the chicken is cooked through to an internal temperature of 165°F and the broccoli is tender and charred.

• 10

  Remove from the oven and squeeze fresh lemon juice over the entire tray before serving.